Place the raisins in a bowl and soak them in the white wine for 1 hour or overnight. Drain and reserve the white wine. Place the reserved white wine in a small pot, add the honey and cook over medium-high heat until the liquid reduces to 1/3 cup (approximately 5 minutes.) Place the carrots, fennel, capers and soaked raising in a large bowl. Pour the white wine dressing over the carrot and fennel salad, add the chopped parsley and toasted almonds, toss and serve.